Chemical Composition and Nutritional Quality of Sugar Cookies Containing Full-Fat Sweet Lupine Flour (L. albus cv Multolupa) |
| |
| Authors: | D. BALLESTER,P. CARREÑ O,X. URRUTIA,E. YANEZ |
| |
| Affiliation: | Authors Ballester and Yanez are affiliated with the Division of Food Science &Technology, INTA, University of Chile. Casilla 15138, Santiago 11, Chile;Authors Carreño and Urrutia are with the Faculty of Chemistry and Pharmacy, Univ. of Valparaiso, Chile. |
| |
| Abstract: | ![]()
Full-fat sweet lupine flour (FFSL) (Lupinus albus cv Multolupa) containing 35.4% protein was used to enrich the cookies given to a group of school children. FFSL replaced 5, 10, 15, 20, and 25% of wheat flour in the formula. Farinological study, physical dough properties, chemical composition, and nutritional quality of cookies were studied. The protein content of the cookies increased by 8.9% up to 55.7% for the 5% and 25% FFSL, respectively. The highest PER (1.92) was found in cookies with 20% FFSL compared with 0.15 for the control. The results show a new area for application of FFSL in human diets. |
| |
| Keywords: | |
|
|
